Roast Chicken and Butternut Squash Salad With Croutons, Arugula, and Grapes

Name: Roast Chicken and Butternut Squash Salad With Croutons, Arugula, and Grapes
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 283 grams arugula; 2 Tbsps balsamic vinegar; 1 butternut squash, seeded, peeled and roughly cut into bite-size chunks; 2 Tbsps cider vinegar; 1 Tbsp grainy Dijon mustard; 6 servings Kosher salt and freshly ground black pepper; 7 Tbsps olive oil, divided; 118 milliliters red grapes, halved; 1 loafs rustic bread, torn into bite-size chunks; 2 kilograms whole chicken

You can never have too many main course recipes, so give Roast Chicken and Butternut Squash Salad With Croutons, Arugula, and Grapes a try. This recipe makes 6 servings with 892 calories, 35g of protein, and 61g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of olive oil, balsamic vinegar, chicken, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the red grapes you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Adjust oven rack to lower-middle position and preheat oven to 400°F.

Equipment you will use

Oven

Place the chicken, breast-side up in a roasting pan. Season generously with salt and pepper and drizzled with 3 tablespoons olive oil and all of the vinegar.

Ingredients you will need

Salt And Pepper

Olive Oil

Whole Chicken

Vinegar

Equipment you will use

Roasting Pan

Transfer to the oven and roast the chicken for 45 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Add squash and toss with pan drippings. Return to oven and continue to cook for another 30 minutes.

Ingredients you will need

Squash

Equipment you will use

Oven

Frying Pan

Add croutons, toss again with pan drippings and return to oven to finish cooking, until the chicken breast registers 150°F on an instant-read thermometer, the squash is tender and lightly browned and the croutons are crispy, about 15 minutes more.

Ingredients you will need

Chicken Breast

Croutons

Squash

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Remove from oven and let chicken rest until cool enough to handle. Shred meat from bones with fingers.

Ingredients you will need

Meat

Equipment you will use

Oven

Transfer croutons, squash and 2 cups of torn chicken to a large bowl.

Ingredients you will need

Croutons

Whole Chicken

Squash

Equipment you will use

Bowl

Add arugula and grapes.

Ingredients you will need

Arugula

Grapes

Whisk together cider vinegar, remaining 4 tablespoons olive oil, and mustard in a small bowl. Season with salt and pepper. Toss dressing with salad and serve immediately.

Ingredients you will need

Salt And Pepper

Apple Cider Vinegar